| 1 | Preheat oven to 325°F. |
| 2 | shake flour in oven bag; place in 13x9x2" baking pan. |
| 3 | Add tomatoes, soup mix and pepper. |
| 4 | Squeeze bag to blend ingredients. |
| 5 | Trim fat from roast; place roast in bag. |
| 6 | Turn bag to coat roast with sauce. |
| 7 | Place vegetables in bag around roast. |
| 8 | Close bag with nylon tie; cut 6 half-inch slits in top. |
| 9 | Bake until roast is tender, 1 ?to 2 ?hours. |
| 10 | Let stand in bag for 5 minutes. |
| 11 | note: could have used some spices. |
| 12 | yield: 6 to 8 servings. |
| 13 | in brochure that came with package of reynolds large (19x23.5") oven bags. |
| 14 | Richmond, va: consumer products division/reynolds metals company, 198Tried 01/08/94 |
